Lemon-Infused Potato & Egg Stir Fry on Rice

A simple yet gourmet lunch option featuring buttery potatoes, fluffy scrambled eggs, and a hint of lemon zest for a refreshing touch, served over a bed of warm rice.

Total time: 35 min

Servings: 2

Calories: 450 per serving

Protein: 15g | Carbs: 50g | Fat: 20g

Ingredients

• 2 large eggs
• 1 medium potato
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 slices of bread
• 1 cup cooked rice
• 1 teaspoon salt
• 1 lemon

Instructions

1. Peel and dice the potato into small cubes for even cooking.
2. Heat the olive oil in a non-stick pan over medium heat. Add the diced potatoes and a pinch of salt. Cook for about 10-12 minutes until golden and tender.
3. While the potatoes are cooking, whisk the eggs in a bowl with a pinch of salt and the zest of 1 lemon.
4. Once the potatoes are done, push them to one side of the pan and add the butter to the other side. Pour the whisked eggs into the buttered side and gently stir until they begin to scramble.
5. Mix the eggs and potatoes together in the pan, cooking until the eggs are fully set.
6. Toast the bread in a toaster or on a pan until golden brown.
7. To serve, place 1/2 cup of cooked rice on each plate, top with the potato and egg stir fry, and serve with a slice of toast on the side.